NUTRITION

SERVINGS

INGREDIENTS

0.5 cup chickpeas

6 oz extra firm tofu

1 cup cauliflower florets

1 cup fresh spinach

3 tbsp nutritional yeast

0 tsp olive oil

1 tbsp yellow curry paste

0.13 cup light coconut milk

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp turmeric powder

1 tsp fresh ginger

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Press the tofu with a heavy object for 10 minutes to remove excess moisture, then cut into bite-sized cubes.

• 3

  In a large bowl, toss the cauliflower florets and tofu cubes with olive oil, sea salt, black pepper, and turmeric powder until evenly coated.

• 4

  Spread the cauliflower and tofu onto the prepared baking sheet and roast for 25 minutes, flipping halfway through, until the edges are golden and crisp.

• 5

  While the vegetables roast, place a large skillet over medium heat and whisk together the light coconut milk, yellow curry paste, and minced fresh ginger.

• 6

  Stir the chickpeas and nutritional yeast into the skillet, simmering gently for 5 to 7 minutes until the sauce has thickened slightly.

• 7

  Remove the roasted cauliflower and tofu from the oven and fold them into the curry sauce.

• 8

  Add the fresh spinach to the skillet and stir for 1 minute until just wilted, then serve immediately in a warm bowl.